Tomatoes, onions, tomatillos, and garlic, the ingredients for Salsa Roja and Tomatillo Salsa, roasting on a grill.
Salsa Roja

Grilled Salsa Roja and Tomatillo Salsa

Elevate your cookouts with smoky Grilled Salsa Roja and Tomatillo Salsa! These vibrant, flavorful salsas will make your tacos unforgettable.

Grilled Salsa Roja and Tomatillo Salsa

This recipe comes to us from Joel Widmer, CEO of Fluxe Digital Marketing and friend of Montana Knife Company.

Servings

6

Prep Time

10 minutes

Cook Time

15 minutes

Calories

30

Cuisine

Mexican

Category

Snack

There’s nothing like the smoky flavor grilling imparts to vegetables. Today, I’m excited to share two of my family’s favorite grilled salsa recipes that’ll stun your taste buds: Salsa Roja and Tomatillo Salsa.

These aren’t your run-of-the-mill jarred salsas. We’re talking about vibrant concoctions that’ll make your next bear cookout or venison taco night go down in history.

Grilled Salsa Roja and Tomatillo Salsa

Ingredients

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      • 6 chipotles in adobo sauce
      • 3 tomatillos
      • 4 red tomatoes (I prefer on-the-vine for their rich flavor)
      • 1 jalapeño, seeded (add more if you’re feeling adventurous)
      • 5 cloves of fresh garlic
      • 1 medium onion
      • Salt to taste
      • A splash of olive oil

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        • 6 tomatillos
        • 2 red tomatoes
        • 6 cloves of garlic
        • 1 jalapeño
        • 1 medium onion
        • Salt to taste
        • Fresh cilantro leaves
        • Juice of 1 lime

        Directions

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          1. Preheat your grill to high heat, around 450°F (232°C).

          2. Place the tomatillos, tomatoes, jalapeño, and onion directly on the grill grates.

          3. Grill the vegetables until they develop nice char marks on both sides. This is where the magic happens.

          4. Once nicely charred, transfer all the grilled veggies to a blender.

          5. Add the fresh garlic cloves, chipotles in adobo, a pinch of salt, and a splash of olive oil to the blender.

          6. Blend for a few seconds until you reach your desired consistency. I like mine with a bit of texture, but go smoother if that’s your preference.

          7. Give it a taste and adjust the seasoning as needed. More salt? An extra jalapeño? Make it your own!

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          1. With your grill still hot, place the tomatillos, tomatoes, jalapeño, and onion on the grates.

          2. Grill until you’ve got those beautiful char marks on all sides.

          3. Transfer the grilled veggies to your blender.

          4. Add the garlic cloves, a handful of fresh cilantro leaves, a squeeze of lime juice, and a pinch of salt.

          5. Blend until you reach your desired consistency. I like this one chunkier to really showcase those grilled tomatillos.

          6. Taste and adjust the seasoning as needed. More lime? Extra cilantro? You’re the chef here!

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